Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods

The preservation of the initial cellular structure of the material being dried is, in most cases, a function of the process applied to the food. This consideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod­ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam­aged during processing (Le Maguer, 1987).